Smoked Spatchcock Chicken with Traeger

[paleoman]

Just wanted to report on my results first time smoking a chicken today using my Traeger pellet smoker. In the past I've used an electric smoker, and done it whole, with just a rub. I followed the method Jeff provided, brined, spatchcocked, using pecan pellets, and with the mayo and rub mixture.

The 5.4 lb chicken took about 2.5 hours to cook at 275 degrees (it was 27 degrees outside), and came out very juicy, almost falling off the bone for the legs. Very pleased with the results!

I made Chipotle Sweet Potatoes, Lemon Butter Carrots, and reheated a sausage based stuffing my daughter made for Thanskgiving, along with her home made cranberry sauce. It was delicious...

 

[jcam222]

Looks delicious! I think you've got that smoker dialed in. I love sausage stuffing as well.

 

[paleoman]

Looks delicious! I think you've got that smoker dialed in. I love sausage stuffing as well.

Thanks! This is the second time I tried spatchcock (previous was with a turkey), and I really like the results.

My daughter makes a great dressing with sausage, chestnuts, a bit of cranberry, etc. She made a ton at Thanksgiving, so I froze some for this meal. I'm glad I did. She also jars her own cranberry sauce. It's to die for.

 

[Fueling Around]

Nice bird.
I usually press my spatch cock flat by splitting the keel bone for more uniform cooking.
I often make a stuffing with Uncle Ben's wild rice blend and a pound of pork sausage,